Maple-Mustard Pork Chops
with Brussels Sprouts and Sweet Potato
Cozy up to this oh-so-Canadian combo of maple and mustard on tender pork chops. Hearty winter veggies complement the sweet and zesty glaze perfectly!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
170 g
Sweet Potato
7 g
Thyme
227 g
Brussels Sprouts
113 g
Red Onion, sliced
2 tbsp
Maple Syrup
1 tbsp
Whole Grain Mustard
(Contains Mustard)
1.5 tsp
Garlic Salt
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F and wash and dry all produce. Cut sweet potato into 1/2-inch pieces. Halve Brussels sprouts. Toss Brussels sprouts, sweet potatoes, onion, thyme sprigs, half the garlic salt and 2 tbsp oil on a baking sheet. Season with pepper. (NOTE: For 4ppl. use 2 baking sheets, with 2 tbsp oil per sheet, and rotate sheets halfway through cooking.
Roast veggies in the middle of the oven, flipping halfway through cooking, until golden-brown and tender, 22-24 min.
While veggie roasts, stir maple syrup and mustard in a small bowl. Set aside.
Pat pork dry with paper towels. Season with remaining garlic salt. Season with pepper.Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then pork. Pan-fry, until golden-brown and cooked through, 6-8 min per side.**
Remove pan from heat then add maple mixture, flipping pork to coat.
Thinly slice pork. Discard thyme sprigs. Divide veggies between plates. Top with pork then drizzle maple sauce from pan over pork and veggies.
